Sachertorte: History and Key Facts

Sachertorte is a sponge cake that combines chocolate sponge, apricot jam, and a chocolate glaze. It was invented by the Austrian confectioner Franz Sacher in the mid-19th century. The ingredients include butter, chocolate, eggs, flour, and sugar.

In Vienna, the Hotel Sacher and Demel pastry shop dominate the market for Sachertorte. In the 20th century, they fought over its ownership, trademark, and how many layers of sponge the original contained, with Hotel Sacher favouring two and Demel one. The cakes had the same basic ingredients, but the exact recipes were kept secret.

The reputation of Sachertorte varies by geography. It is common in Austria and other German-speaking countries and typically regarded positively, with its elements seen as well balanced. In other areas, it has a different reputation: it is often regarded in France as being too sweet and lacking in chocolate flavour, while many people in the US consider it dry and not sweet enough.

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